This is a hearty, creamy potato soup recipe that is satisfying enough to be a whole meal by itself. I cannot resist potato soups. I use sharp cheddar and Swiss cheeses for a taste that has just a bit of a kick to it.  This has become a classic recipe in our home… it is easy to make, and with the low cost of potatoes, a delicious and economical meal.

-Curt

8 medium potatoes, diced
1 1/2 quarts water
1 leek, cleaned & chopped fine or one onion, chopped fine
2 stalks celery chopped fine
1 tablespoons butter
2 cloves minced garlic
1 vegetable bouillon cube
2 teaspoons basil
1 tsp thyme
salt & pepper to taste
1/4 cup chopped parsley
2 cups 2% milk
1 1/2 cups sharp cheddar
1 1/2 Swiss cheese

1. In a large soup pot, heat and butter over medium-high.  Add minced garlic and saute for 1 minute.
2. Add water , cubed potatoes and chopped leek or  onion.  Add seasonings, cover and boil for 1/2 hour or until potatoes are tender.
3. Remove 1/2 of soup and blend until smooth, then return to pot, (or with a hand held blending unit, blend soup just enough to make a creamy texture).
4. Turn heat to low and  stir in  milk and grated cheese.  Salt & pepper to taste.
   Serve with whole grain toast

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